Description
We love it spicy, that’s why we make this Spicy Radish Salad (Mue Saeng Chae) quite often. Perfect as a side or to snack on when you crave something savory.
Ingredients
17.6 oz. (500g) Daikon radish (or white radish), julienned
1 tsp. salt
1/2 pear, julienned
3 spring onions, in strips
3-4 garlic cloves, finely chopped
1 small piece of ginger, grated
1 tbsp. Gochugaru*
1 tbsp. fish sauce*
1 tbsp. rice vinegar*
1 tbsp. toasted sesame oil*
1 tbsp. coconut blossom sugar*
1 tbsp. toasted sesame seeds*
Instructions
1. Peel the radish and cut it into thin sticks. Mix with the salt in a bowl and let it sit for about 20 minutes.
2. Cut the pear into thin sticks as well (the skin can stay on). Clean the spring onions, half or quarter them lengthwise, and cut them into 3cm pieces. Peel and finely chop the garlic. Peel and finely grate the ginger. Mix everything in a bowl with Gochugaru, fish sauce, rice vinegar, sesame oil, coconut blossom sugar, and the toasted sesame seeds.
3. The radish will have released some water – discard this water and then add the radish to the bowl with the other ingredients and mix well. The salad is now ready to serve as a side dish.
4. You can let the salad marinate for longer if needed (it gets even better with time). It will stay fresh for up to 7 days when cooled properly in the fridge.
Notes
Make something amazing in the kitchen!
